PFC Balanced Chicken Broccoli Sweet Potato Bake


Servings: 6

Ingredients:

  • 1.5 lbs. uncooked chicken breasts, cubed
  • 3 cups broccoli, chopped
  • 2 cups of cubed sweet potato (about 1”)
  • 1/2 cup red onion, sliced
  • 2-3 cloves garlic, minced
  • 1/3 cup pecans or walnuts
  • 1/3 cup coconut oil, melted
  • 1.5 teaspoons Italian seasoning*
  • 1/4 tsp. salt
  • pepper to taste

 

Preparation:

  1. Preheat oven to 375 degrees F and coat a 9×13 casserole dish with butter or coconut oil.
  2. Add the cubed chicken to the casserole dish and spread it out evenly.
  3. In a separate bowl, combine the sweet potato, broccoli, onion, and nuts.
  4. Add the garlic, spices, salt and pepper to the melted coconut oil and stir to combine. Pour this over the veggie/nut mixture in the bowl and mix well.
  5. Pour the veggies over the chicken in the casserole dish.
  6. Cover with foil and bake for 40 minutes. Remove foil and bake for 15-20 minutes more, or until the sweet potatoes are tender.

 

*Experiment with your seasonings! You could try adding rosemary, thyme, sage—even curry!

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